Grilled Halibut with Bell Pepper and Lemon Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates to prevent sticking.

   Tip: Allow grates to heat for at least 5 minutes before grilling for optimal char marks.

2. 2

   In a small bowl, combine softened butter with minced garlic, fresh parsley, thyme, lemon zest, and a pinch of salt to create the herb butter. Set aside.

   Tip: You can make the herb butter up to 1 hour ahead and refrigerate.

3. 3

   Pat the halibut fillets dry with paper towels, then brush both sides lightly with 2 tablespoons of olive oil. Season generously with sea salt, black pepper, and paprika.

   Tip: Dry fish prevents sticking and promotes better browning on the grill.

4. 4

   Toss the bell pepper strips with remaining 2 tablespoons of olive oil and a light sprinkle of salt in a separate bowl.

5. 5

   Place halibut fillets skin-side down on the grill and cook for 4-5 minutes without moving them, until the skin crisps and releases easily.

   Tip: Resist the urge to flip early; let the Maillard reaction develop for the best flavor.

6. 6

   Carefully flip the fillets and arrange bell pepper strips on the grill around them. Continue cooking for another 3-4 minutes until the fish flakes easily with a fork and peppers are tender with charred edges.

   Tip: The halibut is done when it reaches an internal temperature of 145°F.

7. 7

   Transfer the halibut to serving plates and arrange the grilled bell peppers alongside each fillet.

8. 8

   Top each halibut fillet with a dollop of the prepared herb butter and drizzle with fresh lemon juice. Serve immediately while warm.

   Tip: The residual heat will gently melt the herb butter, creating a silky sauce.